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Seattle chef Diane LaVonne incorporating pickles into her grilled tuna salad. As part of Can-It-Forward Day

I can proudly say that I am a canning virgin no more. In contrast to other such firsts, this time I was very anxious before, but deeply satisfied later.

Get schooled first hand on the ins and outs of preserving, drying, freezing, and fermenting with Sherri Brooks Vinton.